We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Wild Garlic Pasta

Forage for wild garlic and make a delicious, nutritious pasta in a few minutes! '00' flour is the right one to use, but I make this using Shipton Mill organic white bread flour and semolina and it works just fine in a pinch - no pasta machine required!

Like this? Share it with your friends.

Report abuse


1–2 big handfuls wild garlic, washed thoroughly. Baby leaf spinach will work fine too.
150g ‘00’ flour OR 100g white bread flour and 50g semolina (and more to roll)
1 egg
Warm water to bind - the quantity depends on how 'wet' your wild garlic is, but will be somewhere around 50ml

Pinch of salt


1. If you have a food processor, throw everything in and work until you have a soft, non-sticky dough. You'll need to run the processor for a minute or so to really blend in the wild garlic. If you're making it by hand, chop the wild garlic very finely, and prepare in a large bowl.

2. Turn out onto a flour-sprinkled work surface and knead for five minutes until the dough is soft and pliable. Wrap in a plastic bag/clingfilm and place in the fridge for 20 minutes - 1 hour.

3. Turn out onto a freshly floured surface, rub your rolling pin with flour and roll the dough, flipping it over and sprinkling with flour/semolina at several intervals to stop it from sticking. 

4. Roll out thinly and cut into strips (wider for pappardelle, narrower for tagliatelle) or cut circles and pinch the centres together to make a simple farfalle (bows) - kids love doing this. 

5. At this point, you can cook it in a large pan of salted water on a gentle,rolling boil, or dry it thoroughly over 2 days to store in an airtight container for up to a month (or longer, I'm erring on the side of caution, but with all the moisture removed, it will store well*). Fresh pasta will cook in just under a minute, dried pasta in around 7 - 8 minutes. 

6. Serve with a shower of freshly grated parmesan, black pepper and your favourite sauce. 


*Photo shows little tangles of pappardelle, drying to be stored in portion sizes 


Added by: R R

Tags: Pasta

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers